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Posts Tagged ‘Entree’

Pork Stew Udon Noodles

Recipe Pork Stew Udon Noodles


First:

Briskly boil frozen udon noodles in boiling water. Drain well and leave.

Step 1

Cut thin slices of pork into bite size pieces.

Pour boiling water over thin deep fried tofu squares to remove excess oil and cut into bite size pieces.

Peel daikon radish and cut into 4 pieces lengthwise. Then cut into small fan-shaped pieces.

Peel carrots and cut into half lengthwise then cut into crescent shape pieces of 5mm(0.2 inch).

Scrub burdock with scrub brush in running water. Cut into thin diagonal slices. Soak in water.

Wipe dirt off shiitake mushrooms, remove stem and separate into shank and top portion. Separate shank into several thin pieces and cut top portion into 4 pieces.


Second:
Heat sesame oil over high heat in pan and stir fry pork strips until color turns white. Add daikon radish, carrots, burdock and mushroom and continue to stir fry.

Step 1

Add seasoned dashi broth and continue to cook for 12 to 15 mins. Remove scum occasionally.

Step 2

Add deep fried tofu strips and miso (fermented bean paste) and continue cook. Add soy sauce and turn off heat.

Step 3

Place in dish and sprinkle sliced scallions and grated peel of yuzu lime. Sprinkle seven spice chili mix if desired.

Step 4

Rice Cooked with Autumn ingredients

Recipe Rice Cooked with Autumn ingredients

Enjoy the favor of autumn
First:

Wash rice and drain in strainer.

To wash rice: Measure desired amount of rice with measuring cup and put in bowl. Pour ample water in bowl and drain without mixing. Put water enough to cover rice, scoop with hands and rub rice gently repeatedly. Rinse off water and add water from tap in full force, then scoop and rub again. Repeat process until water becomes clear. Drain. The rice absorbs first water put in so using good quality water is recommended.


Wipe konbu seaweed with tightly squeezed cloth.

Remove stem of shimeji mushrooms and separate into small bunches.

Step 3

Cut off stem of enoki mushrooms and cut into 3 pieces; separate into small bunches.

Cut off stem of shiitake mushroom and wipe with tightly squeezed cloth. Separate shank and top portion, slice shank lengthwise and julienne the top portion.

Peel ginger and chop finely.


Second:
Put washed rice, seasoning and water to regular level and mix.

Step 1

Mix in shimeji, enoki and shiitake mushrooms, drained gingko nuts, ginger, canned shredded scallops including liquid and konbu seaweed. Turn on rice cooker.

Step 2

When rice is cooked, remove konbu seaweed and leave for 10 to 15 mins. Mix rice thoroughly and serve in bowl garnished with trefoil.

Step 3

Thin Sushi Rolls

Recipe Thin Sushi Rolls


First:

Wash rice 30 mins before cooking, drain. Wipe konbu seaweed with tightly squeezed towel. Put washed rice into rice cooker, add water until line indicating “sushi rice” and place konbu seaweed on top.

Bring sushi vinegar to boil and cool.

Place 2 nori seaweed together and burn both sides lightly over fire, cut into 2 halves.

Cut cucumbers 3 to 4 mm(0.1-0.15 inch) diagonally, then julienne.

Chop tuna and mix scallion.

Peel thin skin of Alaska Pollack roe and remove inside. Peel Chinese yam, wipe off moisture and julienne. Cut off stem of perilla leaf and cut into half lengthwise.

Remove crab flavored fish paste roll from package. Cut stem of Japanese wild chervil; soak briefly in hot water and chill with cold water.; dry well.


Second:
When rice is cooked, remove konbu seaweed and place rice in wooden bowl. Spread 1.5 tbs of sushi vinegar around wooden bowl. Place cooked rice in wooden bowl and pour remaining sushi vinegar onto rice. Let cool for 1 min. Mix rice gently as if slicing through with a rice paddle. Use a paper fan to cool rice down immediately.

Place nori seaweed on bamboo mat and place 1/6 of vinegar sushi rice on top gently and coat over seaweed leaving a section on the other side with no rice.

Place wasabi and 1/4 of cucumber on sushi rice. Roll sushi tightly with a bamboo mat for rolling sushi. Make 4 rolls.

Make small sushi rolls in same way with tuna and scallion, Alaska Pollack roe and crab flavored fish paste roll. Cut into bite sized pieces and serve with vinegar ginger.

Plum and Tuna Rice

Recipe Plum and Tuna Rice

Mayonnaise makes it mild
First:

Lightly drain canned tuna.

Take seed out of umeboshi (pickled plum), chop with knife and reduce to paste.

Step 2

Cut off stem of green perilla leaves, cut into thin strips, soak in water, and squeeze out moisture.


Second:
Combine all ingredients except white sesame seeds and place in serving dish. Sprinkle white sesame seeds.

Step 1

Stir Fried Vegetables and Meat Bowl

Recipe Stir Fried Vegetables and Meat Bowl

Great for increasing stamina!
First:

Chop cabbage into large squares, soak in water and drain.

Cut onion into 6 pieces.

Peel carrots and cut into rectangular shapes.

Remove hard portion of stem of shimeji mushrooms and separate into small bunches.

Cut green pepper into half lengthwise, remove seeds, cut off end and chop into random squares.

Soak large bean sprouts in water until crisp and drain.

Cut beef flanks into strips.

Step 7


Second:
Heat oil in Chinese wok over high heat and stir fry beef adding salt and pepper. Remove.

Step 1

Add remaining oil and stir fry onions, carrots, shimeji mushrooms, green peppers and been sprouts until onions become transparent.

Step 2

Return beef strips into wok and pour sauce and mix well. Fill large bowl with rice and place beef and vegetables over. Sprinkle chopped scallions.

Step 3

Oyster Rice

Recipe Oyster Rice


First:

Wash rice with water and drain in a sieve.

Gently rub and wash oysters with little salt. Place in a basket overlapping over a bowl filled with water. Wash oysters by shaking in water. Drain the basket.

Step 2

Peel ginger and cut into julienne strips. Take half of the portion and soak in water to remove harshness of the taste.

Wash mitsuba (Japanese trefoil) with water, chop off root. Cut into 1 cm(0.4 inch) lengths.


Second:
Put all the ingredients for the inside a small pan and heat over medium. When it comes to a boil, add oysters and cover the pan. After simmering for 1 minute, turn off the heat.

Step 1

Transfer rinsed rice to rice cooker, add the and the sauce from simmering oysters earlier. Pour dashi broth up to the standard measure of the machine. Add oysters and ginger strips that were not soaked in water. Switch on the machine and cook.

Step 2

When rice is cooked, stir roughly. Drain ginger strips that were soaked in water and add them to the rice along with the mitsuba strips, and mix. Serve in a rice bowl.

Step 3

Plum Rolled Sushi

Recipe Plum Rolled Sushi


First:

Wash rice and drain in strainer at least 30 mins. before cooking. Put into bowl of rice cooker and add sake and water to sushi rice level. Place a konbu seaweed on top and turn on rice cooker. When cooked, leave for 15 mins.

Combine sushi vinegar ingredients and bring to boil.

Dip trefoil into boiling water, remove and soak in cold water. Remove and squeeze. Cut into two.

Cut nori seaweed into two and cut three sheets into 1/4 size pieces.

Fried nori seaweed should be 21cm x 18 to 19 cm(8.25 inch x 7-7.5 inch). Place longer side towards you and cut off shorter side.


Add ingredients for square omelet and beat well. Put little salad oil into square frying pan and pour in little egg mixture. Make one thin omelet and cut into strips and roll with nori seaweed.


Second:
Wipe large wooden bowl with tightly squeezed cloth and place cooked rice. Pour in sushi vinegar and toss gently as if slicing through.

Place 150g(5 1/2 ounces) of sushi rice into bowl for making petals of white plum sushi roll and separate into 30g(1 ounce) portions. Place 595g(21 ounces) of sushi rice for the petals of the red plum sushi roll and the outer part of the white plum sushi roll and mix in sweet pink fish powder. Then separate 150g of sushi rice into 30g portions.

Place 1/4 piece of nori seaweed on bamboo mat and spread 30g(1 ounce) of sushi rice (petals for white plum sushi roll). Make 5 rolls for petals of white and red plum sushi roll.

To make white plum sushi roll, place bamboo mat on hand and place 2 white plum sushi rolls and omelet in between. Carefully place 3 white plum rolls and roll all together in bamboo mat.

When shape is formed well, add trefoil in between white plum roll and roll again. Shape.

Stick 1 and 1/4 sheets of nori seaweed together using little rice as paste. Place 450g(16 ounces) of sweet pink fish powder mixed rice on joined nori seaweed leaving for 1.5 to 2cm(0.6-0.75 inch) on both ends empty.

Place white plum sushi roll on and roll tightly making the white plum sushi roll the core of the entire roll. Make red plum sushi roll in the same way. The rice for the red plum sushi roll should be plain rice (white in color).

Moisten knife with wet cloth and cut rolls into half. Moisten knife again and cut roll into 8 pieces. Serve on dish.

Fried Rice with Plum

Recipe Fried Rice with Plum

Use Plums and Bonito Flakes
First:

Mix eggs into rice.

Remove seed from pickled plum and chop finely.

Step 2

Peel carrots and julienne.


Second:
Heat oil in a Chinese wok, stir fry dried young sardines and carrots. Then add pickled plum and bonito flakes. Remove from wok.

Step 1

Put butter into same wok, when melts add rice. Press rice gently with the other side of the ladle until rice is not sticky. Add other stir fryed ingredients.

Step 2

When all ingredients are mixed evenly, add chopped scallions, salt and pepper. Pour soy sauce around the side of the wok and mix.

Step 3

Sushi Roll Topped with Broth Jelly

Recipe Sushi Roll Topped with Broth Jelly


First:

Wash rice and drain in a sieve 30 minutes prior to cooking. Put the rice in a rice cooker with konbu kelp and sake. Pour the standard amount of water for cooking sushi rice according to the machine’s measure. Start cooking. When rice is cooked, remove the kelp and let steam for 15 minutes.

Microwave cod roe and break into small pieces when cooked.

Remove cap and seeds from red bell pepper. Cut out into your preferred shape using a cookie cutter. We used a heart shape this time.

“To make :

Soak powdered gelatin in 50ml(0.2 cup) dashi broth to soften. Place in a pan and heat. Once it boils, turn off the heat and add the softened gelatin to dissolve in the hot broth. Soak the bottom of the pan in ice water. Stir the broth occasionally and let it cool until slightly thick. Pour the broth into a wet baking pan and chill in the fridge for over 40 minutes. When it sets, make fine lines on the surface with a fork and mix with cod roe. “


Second:
Clean handai (large wooden tub) with a well-wrung damp cloth. Spread the rice in the handai, sprinkle sweetened vinegar over the rice, and mix by cutting across it in a fast slashing motion. Rapidly cool by fanning.

Step 1

Step 1

Place a sheet of yaki-nori (toasted nori seaweed) on a bamboo rolling mat. Thinly spread evenly over the nori, while leaving 1cm(0.4 inch) empty space on the bottom and 2cm(0.75 inch) on the top of the nori sheet. Roll up the bamboo mat and wrap nori around sushi rice. Press lightly over the mat to evenly shape the roll.

Step 2

“Cut the roll prepared in step (2) into six equal pieces. Top with and heart-shaped red bell pepper.

Cool the jelly until just before serving as it will easily lose its shape with time.”

Step 3

Rice with Wild Vegetables

Recipe Rice with Wild Vegetables

Spring delicacies
First:

Mix regular rice and glutinous rice and wash 30 minutes before cooking.; drain.

Drain soaked mountain vegetables and wash with water. Cut large items into bite sized pieces.

Boil thin deep fried tofu squares to remove excess oil and slice.

Step 3


Second:
Put washed regular and glutinous rice into rice cooker. Add seasonings and mix. Pour water until level 3. Add thin fried tofu square slices, mountain vegetables and turn on rice cooker.

Step 1

When rice is cooked, leave for 10 mins. Toss rice by first making little space between rice and bowl with rice paddle. Lift rice up and toss gently until fluffy. Serve on rice bowl and sprinkle with sesame seeds and salt if desired.

Step 2

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